This chocolate banana cream pie is layered with ripe bananas, vanilla custard and homemade whipped cream on a chocolatey crust.
I bet you can’t eat just one slice!
This black bottom banana cream pie is silky and smooth.
The number of ingredients and steps to make this dessert may intimidate you, but it doesn’t have to.
Making the custard from scratch is easy and quick and the result is comparable to what you buy in a pastry shop.
Did you know that the banana cream pie was named the favorite pie of the Armed Forces in 1951.
One taste and you’ll understand why!
What to do with bananas about to go bad?
I don’t know about you but I always have bananas that need to be eaten.
I’m always looking for recipes that use up ripe bananas that are starting to turn.
My kids are fans of my banana berry smoothie Popsicles while my husband can’t turn down a slice of my chocolate chip banana muffins.
This pie recipe will make a banana lover out of anyone!
After all who can say NO to bananas and chocolate!
Do you refrigerate banana cream pie?
Yes. Keep this pie chilled before serving. You can even make this pie and refrigerate it up to two days prior to serving.
How to make this chocolate banana cream pie even easier
If you are short on time or need a dessert in a pinch, there are many variations to making this chocolate banana cream pie.
Purchase a store-bought pie shell, in graham cracker or Oreo crust. Use Jello vanilla custard or instant pudding instead of homemade. Spoon Cool Whip Topping on the pie instead of fresh whipped cream.
How to make a chocolate banana cream pie
Bake the pie crust.
Make the filling.
Add sliced bananas.
Chill the pie before adding whipped cream and more banana slices.
More recipes using bananas
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Chocolate Banana Cream Pie
- 9 inch pie crust, baked and cooled
- 3 tablespoons cornstarch, divided
- 2 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- dash of salt
- 1 1/3 cups cups low-fat milk, divided
- 1 ounce semisweet chocolate chips
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 tablespoon butter
- 2 teaspoons vanilla
- 1/4 cup reduced fat cream cheese, softened (about 2 ounces)
- 2 cups sliced ripe bananas, about 2 large
- 1 cup whipped cream
- Prepare pie crust and cool according to the package directions.
- In a small saucepan, combine 1 tablespoon of cornstarch, 2 tablespoons sugar, cocoa, and a dash of salt. Gradually whisk in 1/3 cup of milk, whisking until smooth. Cook for about 2 minutes over medium-low heat, stirring constantly.
- Stir in the chocolate chips and bring to a boil over medium heat. Reduce heat to low and cook for 1 minute, stirring constantly, until thickened. Spread chocolate mixture into the bottom of the cooled crust.
- Combine 2 tablespoons cornstarch, 1 cup of milk, 1/2 cup sugar, 1/4 teaspoon salt, eggs, and butter in a medium saucepan over medium heat. Whisking constantly, bring the mixture to a boil over medium heat. Reduce heat to low and cook for one minute, until thick. Remove from the heat and stir in the vanilla.
- Beat the cream cheese with an electric mixer until smooth and light, about 30 seconds. Add 1/4 cup of the hot custard to the cream cheese and beat, just until blended. Stir the cream cheese mixture into the remaining hot custard.
- Slice the bananas and arrange the slices from edge to edge over the chocolate layer. Spoon the custard over the bananas and smooth out to cover. Press plastic wrap onto the surface of the custard and chill the pie for 3-4 hours.
- Remove the plastic wrap and spread the whipped topping over the custard. Garnish with chocolate curls or mini chocolate chips. Chill until ready to serve.
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